Farming

Farmers’ markets and farm shops

Farmers’ markets and shops offer producers an opportunity to sell food and other produce direct to the general public. They enable farmers to add value to products by reconnecting them with consumers and the rest of the food chain.

Encouraging this is one of the key goals outlined in the Government’s Strategy for Sustainable Farming and Food: Facing the Future.

For both outlets, there are certain legislation and licensing requirements. The key points are highlighted in the sections below.

Farmers’ markets

Farmers’ markets provide an opportunity to:

  • cut out the middleman and improve financial returns through direct selling, price control, and a regular cash flow
  • provide direct customer feedback on produce and prices
  • reduce the costs of transport and packaging
  • provide a secure and regular market outlet, especially valuable for new producers, producers in organic conversion and small scale producers who are unable to produce the quantity required by supermarkets.

 
The aim of the market is to put the consumer in contact with the producer and to provide local, fresh, quality produce. All products sold should have been grown, reared, caught, brewed, pickled, baked, smoked or processed by the stallholder.

There are well over 500 farmers’ markets operating in England and Wales and the National Farmers’ Retail and Market Association (FARMA) independently verifies the markets, awarding the Farmers Market Certification for those meeting the necessary criteria.

The certification criteria states that;

  • the principal producer or a representative directly involved in the production process must attend the stall
  • all produce sold must be grown, reared, caught etc by the stall holder within the defined local area
  • all produce must be brewed, pickled, baked, smoked or processed by the stall holder using at least one ingredient of origin from within the defined local area
  • information should be available and publicised to customers at each market about the rules of the market and the production methods of the producers
  • markets may establish other criteria in addition to the above provided they do not conflict with certification criteria

Farm shops

A number of market factors should be considered when looking at the viability of a farm shop. These include location (e.g. near a town/city), access, local competition, suitable buildings and marketable local produce.

It is also important to check with your local planning authority as planning permission may be required for a new building or a change of use on an existing building to provide premises for the shop. You will also need to consider access and parking facilities.

Legislation and licensing requirements: Farmers’ markets and farm shops

There are strict environmental health regulations about food hygiene and labeling that are relevant to both farmers’ markets and farm shops. Trading standards regulations governing trades descriptions, weights and measures and the sale of goods will also need to be adhered to.

All premises used to store, prepare, distribute and sell food must be registered with the local authority. Premises that need to be registered include: shops, market stalls, mobile catering vans or food delivery vans.

The 1990 Food Safety Act and Food Safety (General Food Hygiene) Regulations 1995 legislation outline compliance criteria for the processing and/or sale of food for human consumption. Legislation covers the composition and labelling of foods, chemical safety, food hygiene, and trading and marketing standards. The Environmental Health or Trading Standards Departments of your local authority can give provide more information.

Further details can be found in the Food Standards Agency booklet Food Safety Regulations.

Further information

See also

Contacts

Defra helpline - 08459 33 55 77

Page last modified: 12 October 2006
Page published: 1 July 2006

Department for Environment, Food and Rural Affairs